项目概述:我国生产酱油的历史悠久,早在周朝时期就开始生产,过去主要利用天然发霉制油和依靠日晒夜露的发酵方法,生产周期长,质量难以保证。现在人们普遍采用人工制油和微生物发酵,缩短了周期,提高了产量和质量,在一定程度上促进了酱油的生产和发展。但是,采用上述方法制作酱油,仍需要一个较长的周期。短则三个月,长则半年,且原料浪费大,出油率低,容易被细菌感染,设备投资 Project Overview: China has a long history of producing soy sauce. It began production in the Zhou Dynasty. In the past, it mainly used natural mildew to make oil and fermentation methods that rely on sun exposure and night exposure. The production cycle was long and the quality was difficult to guarantee. Now people generally use artificial oil and microbial fermentation to shorten the cycle, improve the yield and quality, to a certain extent, promoted the production and development of soy sauce. However, using the above method to make soy sauce still requires a longer period. Short three months, long six months, and raw material waste, low oil yield, easy to be infected by bacteria, equipment investment